Onion Phyllo Pie

Directions

1. 1
   Peel all the onions and cut in half lengthwise.
2. 2
   Thinly slice them lengthwise so that many pieces stay together at the root end.
3. 3
   Heat 3 tablespoons of the oil in a skillet over medium heat and add the onions.
4. 4
   Cook until wilted, about 7 minutes.
5. 5
   Add the chili, lime zest and lemongrass and saute until the onions are tender but not mushy, 15 to 20 minutes.
6. 6
   Remove from the heat and stir in the coconut.
7. 7
   Season with salt and pepper and cool slightly.
8. 8
   Preheat the oven to 400 degrees.
9. 9
   Blend the remaining oil and the soy sauce and brush some over the inside of an 8-inch pie plate.
10. 10
    Place a sheet of phyllo over the plate and press lightly to line the bottom and sides.
11. 11
    Brush with the oil-soy sauce mixture.
12. 12
    Place another sheet of phyllo on top of the first one at an angle and brush with the oil-soy sauce mixture.
13. 13
    Continue, using enough phyllo to cover the sides of the plate without any gaps, saving 2 sheets for the top.
14. 14
    Spoon the onion mixture into the pastry shell and fold the pastry over the filling.
15. 15
    Brush with the oil-soy sauce mixture.
16. 16
    Fold 1 sheet of phyllo in half and place it on top, crimping and tucking it in on the sides.
17. 17
    Brush with the oil-soy sauce mixture.
18. 18
    Repeat with the last sheet of pastry.
19. 19
    Score the top in a diamond pattern with a sharp knife and bake until golden brown, about 30 minutes.
20. 20
    Cool slightly.